Chapli Kebab : A kebab that tells a story of tradition
Chapli Kebab is a flavorful and juicy minced meat patty, popular in Pakistani and Afghan cuisine. Made with a mix of spices, herbs, and tomatoes, it's shallow-fried to perfection and known for its bold taste and rustic charm. Perfect as a snack, main dish, or part of a festive meal, this kebab is a must-try for meat lovers.
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What is Chapli Kebab?
Chapli Kebab is a traditional minced meat kebab that originates from the Khyber Pakhtunkhwa region of Pakistan and is also popular in Afghan cuisine. Unlike skewered kebabs, Chapli Kebabs are shaped into flat, round patties—similar to burgers—but packed with spices, chopped vegetables, and herbs.
Typically made with minced beef or mutton, these kebabs include ingredients like onions, tomatoes, green chilies, coriander, and a unique spice mix often referred to as Chapli Kebab Masala. A slice of tomato is traditionally pressed into the top of each kebab before frying, giving it its signature look.
What sets Chapli Kebab apart is its bold, tangy, and slightly spicy flavor, along with a crisp outer texture and juicy center. They are usually shallow-fried in ghee or oil, which enhances their richness and aroma.
Served with naan, yogurt chutney, or even as part of a rice platter, Chapli Kebabs are a beloved street food and a favorite in home kitchens across the region.
Main Ingredient of Chapli Kebab:
Minced Mutton-500gm
Chopped onion-1
Chopped tomato-1 + 1 for slicing
Chopped green chilli-1tbsp
Chopped coriander- 1tbsp
Chopped ginger- 1tsp
Chopped garlic- 1tsp
Egg- 1
Ghee- 2tbsp
Chapli kebab masala mix- 2tsp
What Is So Special About Chapli Kebab?
Flat and Crisp Yet Juicy: Unlike typical round or skewered kebabs, Chapli Kebab is pressed flat, giving it a crispy exterior while keeping the inside tender and juicy.
Rich Blend of Spices: It uses a special mix of spices including crushed coriander seeds, dried pomegranate seeds (anar dana), cumin, and chili flakes—creating a tangy, spicy kick that’s hard to forget.
Tomato-Topped Signature: Pressing a tomato slice into the center of each kebab isn’t just for looks—it adds a burst of moisture and a slight tang that balances the heat.
Cooked in Ghee: Traditionally shallow-fried in ghee, the kebab gets a rich, smoky flavor that elevates the dish far beyond ordinary fried patties.
Rooted in Tradition: Originating from the Pashtun belt, Chapli Kebab is more than food—it’s a symbol of cultural pride, often enjoyed during family gatherings, festivals, and special occasions.
Meyer Anzen Ceramic Coated Cookware 26cm Kadai
Quick and Easy Chapli Kebab:
Simple Ingredients: Most of the ingredients—like minced meat, onions, tomatoes, and basic spices—are pantry staples or easily available.
One-Bowl Mixing: All the ingredients are mixed together in one bowl. No marination or complicated steps required.
No Skewers or Grilling: Unlike other kebabs, there’s no need for skewering or baking—just shape into patties and shallow-fry.
Cooks Fast: Since the kebabs are flat and thin, they cook in just a few minutes per side.
Freezer-Friendly: You can prep and freeze the patties ahead of time for an even quicker meal later.
How to make
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Mix the Ingredients:
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In a large bowl, add:
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Minced mutton
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Chopped onion
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Chopped tomato (save slices from the second one)
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Green chilli, coriander, ginger, and garlic
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Chapli kebab masala
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Egg
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Mix well by hand until everything is evenly combined.
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Rest the Mixture:
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Let the mixture sit for 15–20 minutes. This helps the flavors blend and makes shaping easier.
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Shape the Kebabs:
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Wet your hands slightly to prevent sticking.
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Take a small handful of the mixture and flatten it into a round, thin patty (about ½ inch thick).
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Press a tomato slice gently on top of each patty.
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Cook the Kebabs:
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Heat 2 tbsp of ghee in a non-stick or cast-iron pan over medium heat.
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Place the kebabs in the pan, tomato-side up.
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Fry each side for 2–3 minutes, or until golden brown and cooked through.
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Don’t overcrowd the pan—cook in batches if needed.
Expert Tips
1. Use Mutton with Some Fat
Lean mince can make your kebabs dry. For best results, use mutton mince with 15–20% fat. It keeps the kebabs juicy and flavorful.
2. Drain Excess Moisture
Too much water from onions and tomatoes can make the mixture soggy and hard to shape. After chopping, squeeze out extra moisture from the onions and tomatoes if needed.
3. Chill the Mixture Before Frying
Letting the mixture rest in the fridge for 20–30 minutes helps firm it up, making it easier to shape and preventing breakage while frying.
4. Don’t Skip the Tomato Slice on Top
It’s a signature of authentic Chapli Kebabs! The slice adds moisture, a touch of acidity, and that iconic look.
5. Fry on Medium Heat
Cooking on high heat can burn the outside while leaving the inside raw. Use medium heat for even cooking and a crisp outer crust.
6. Use Ghee for Traditional Flavor
Frying in ghee instead of oil adds a rich, authentic aroma and taste that elevates the whole dish.
7. Make Ahead and Freeze
Shape the kebabs and freeze them (uncooked) on a tray. Once frozen, transfer to a ziplock bag. They fry up beautifully straight from the freezer—perfect for quick meals!
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